Ingredients
Almond Dacquoise
190 g / 6.7 oz Egg white
40 g / 1.4 oz Sugar
150 g /10.5 oz TPT (1:1sugar/Almond Flour)
35 g / 1.2 oz Maracaibo Cocoa Nibs, Caramelized
Orange Cream
160 g / 5.6 oz Milk
5 g / 0.2 oz Sheet Gelatin
100 g / 3.5 oz Orange juice
100 g / 3.5 oz Mascarpone cream
50 g / 1.7 oz Powder sugar
200 g / 7.0 oz Whipped cream 35%
30 g /1.06 oz Orange Zest
Ganache
250 g / 8.8 oz Maracaibo Creole 49%
125 g / 4.4 oz Heavy cream 35%
Orange Gelee
200 g / 7.0 oz Orange juice
1 ea Vanilla Bean, Madagascar
130 g / 4.5 oz Sugar
1 ea Cinnamon
20 g / 0.7 oz Orange liqueur
Preparation
Almond Dacquoise
Line a baking tray about 60 x 40 cm / 15 x 23 inches with non-stick baking parchment. To make the sponge, whisk egg white and sugar to a meringue. Use a large metal spoon and fold in TPT and Maracaibo Cocoa Nibs. Pour the mass into the prepared baking tray and bake in oven at 200°C/392°F for 4 min. Then reduce the temperature to 160°C/320°F and bake until golden brown.
Orange Cream
Warm up milk. Mix Mascarpone, orange juice and Orange Zest. Add slowly warm milk, soaked Sheet Gelatin and powder sugar. Fold carefully the whipped cream under the orange mixture.
Ganache
Boil heavy cream. Add Maracaibo Creole 49%, pipe in semi-spherical Flexipan molds and freeze.
Orange Gelee
Boil all ingredients except the Chef Marina Orange. Cook to a reduction and add the Orange liqueur. Let it cool.
Setting
Fill up in oval Savarin molds, place a dacquoise on top and freeze. Demold the Ganache and spray with Crimson Red Colored Cocoa Butter. Pipe the orange gelée into the demolded pastry.
Decoration
Place the ganache on the side and decorate with chocolate and gold leaf sheets.
Specialty Ingredients
#22302 FELCHLIN-Swiss ORANGE ZEST
#31119 FELCHLIN-Swiss MARACAIBO CREOLE 49%
#31300 FELCHLIN-Swiss COCOA BUTTER
#31308 FELCHLIN-Swiss MARACAIBO COCOA NIBS, Caramelized
#90350 Almond Flour
#90070 Sheet Gelatin
#90071 Vanilla Bean, Madagascar
#90062G Gold Leaf Sheets
#98100CRRE. Colored Cocoa Butter, Crimson Red
